Meyer Lemon Loaf with Blood Orange Glaze
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
Lemony slices of loaf cake with a sweet blood orange glaze. This Meyer Lemon Loaf with Blood Orange Glaze is the most amazing breakfast for winter.
For the Meyer Lemon Loaf
  • 1 ½ cup all purpose flour
  • 1 ½ teaspoon baking powder
  • A pinch of salt
  • ⅓ cup butter
  • ¾ cup granulated sugar
  • 2 large eggs, cracked and beaten
  • 2 teaspoons vanilla extract
  • ¼ cup Meyer lemon juice
  • ¼ teaspoon lemon zest
  • ½ cup milk
For the Blood Orange Glaze
  • 4 tablespoons powdered sugar
  • 1 tablespoon blood orange juice
For the lemon loaf
  1. Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or olive oil.
  2. In a medium sized bowl, add flour, baking powder, and salt. Mix together the ingredients until they are well incorporated.
  3. In a large bowl, beat the butter and the granulated sugar until they become smooth.
  4. Add the beaten eggs, vanilla extract, lemon juice, and lemon zest. Mix until they are well combined.
  5. Now, pour in the milk into the wet ingredients, and gently mix the batter. Next, add the dry ingredients (the flour mixture) into the wet ingredients and gently stir to mix the batter. Alternate between adding and stirring the milk and dry ingredients about two times. Try not to overmix the batter.
  6. Pour the batter into the loaf pan and bake for about 35-45 minutes. Every oven is different, so the time it takes for the loaf to be done may be different. The loaf is done when you insert a toothpick into the center of the loaf and the toothpick comes out clean.
  7. For the blood orange glaze, quickly mix together blood orange juice and powdered sugar until the glaze is smooth. For a thicker glaze, add more powdered sugar.
  8. Serve each slice of the lemon loaf with the blood orange glaze if desired.
If you don't have Meyer lemons, you can use regular lemons.

If you don't have blood oranges, you can use the juice of lemons.
Recipe by Cooking with a Wallflower at